______,Sprinkle the diced chicken with 2 tablespoons of the seasoning mix.,Preheat a heavy non-stick 5-quart pot, over high heat to 350 degrees, about 4 minutes.,add 3 cups of the mustard greens, 2 cups of the onions, all of the bell pepper and the celery, 1 cup of okra and the bay leaves.,Cook, stirring occasionally to check for sticking, about 8 minutes.,Add the apple juice and remaining seasoning mix, stir and cook until most of the liquid is absorbed, about 6 to 8 minutes.,Add the seasoned chicken and the sliced andouille, cover the pot and cook 2 minutes.,Add the browned flour and stir until it is completely absorbed and a paste forms.,Cover and cook 1 minute.,Add the chicken stock, stir well, cover and bring to a boil.,Cook 5 minutes.,Add the collard greens, the remaining mustard greens, onions, and okra, and mix thoroughly.,Cover the pot and bring to a boil, about 5 minutes.,Serve over the rice.,Browning Flour:,Preheat an 8 inch non-stick skillet over high heat to 350 degrees, about 3 minutes.,Add the flour and stir with a wire whisk to break up all lumps. When the flour starts to brown, turn the heat to low, shaking and stirring continuously.,As soon as the flour is a milk-chocolate brown color, turn off the heat. This should take abut 6 minutes. Sift the browned flour and set aside until needed in the recipe.